Peanut Butter M&M Soft Batch Cookie Recipe

There isn’t much better in life than biting into a big, soft still warm chocolate chip cookie-am I right? Last week I needed a little chocolate in my life so I whipped up this Peanut Butter M&M Soft Batch Cookie Recipe (based on a recipe I found on Averie Cooks a while back) to satisfy my craving.

And when I say I whipped them up-I’m lying. You see, to get cookies this amazing, you can’t just hop in the kitchen and have cookies thirty minutes later. No, no, no…these cookies require a little planning and patience. To get that amazing soft baked thickness you have to chill these guys for about 3-4 hours before baking. I promise you-it’s worth it.

OUR LATEST VIDEOS

Ingredients:

1.5 sticks (3/4 cup) unsalted butter

3/4 cup light brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 cups all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

pinch of salt

1 cup semi-sweet chocolate chips

1 cup peanut butter M&Ms (plus extra for the top if you want to get fancy!)

Instructions:

In a stand mixer, combine butter, sugars, egg, and vanilla. Beat on medium speed for 4 minutes or until fully blended. Add flour, cornstarch, baking soda, and salt and continue to mix for one minute, scraping down sides as needed. Add chocolate chips and M&Ms and fold in by hand. Dough will be very thick.

Use your hands to form dough balls-use about 1/4 cup of dough per cookie. Place on a plate and flatten slightly. Add extra M&Ms to the top of the cookie if desired. Cover plate with plastic wrap and refrigerate at least 3-4 hours. (Don’t skip this step or you’ll end up with giant melted cookie mess!)

Preheat oven to 350 degrees. Place cookies on a greased cookie sheet at least 2 inches apart. Bake for 10 minutes or until edges are set-the top may look slightly undercooked. Allow to cool 10 minutes before moving to a rack.